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Keftedes me Prassa

Bite-sized pan-fried patties, often known as keftedes, are a treasured delicacy in Jewish cuisine. These wonderful leek fritters deliver a flavorful blend of rich beef with the gentle, sweetly mild taste of tender leeks, making them utterly irresistible.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to accompany

Clean the green leeks well and trim off the roots and the bulk of the dark green parts. Cut in half lengthways then into 1.5cm rounds. Transfer in a deep pan and cover with fresh water, then cook over a moderate heat for about twenty minutes or until tender.

Strain the cooked leeks and place in a large mixing bowl with the ground beef, eggs, matzo meal, fresh dill, parsley and sweet paprika and spice liberally with pepper and salt. Mix thoroughly using your palms then form a couple of spoonfuls into a ball, flattening a slightly. Set on a tray and proceed for the remaining of the preparation.

Preheat cooking oil in a skillet to a depth of about 2 centimeters over a medium heat. When the heated oil is hot, brown the patties in small batches until crispy on all sides. (Avoid overcrowding the pan as this reduces the temperature of the oil.) Take out the ready croquettes to a tray lined with absorbent paper and let to drain.

Offer with fresh lemon.

Spinach Croquettes

These amazing cheesy spinach fritters are a real delight. The crunchy outside gives way to a creamy filling. The leafy spinach imparts a vibrant, somewhat green note, while the cheese provides a savory, umami richness. You can substitute the cheese with steamed, crushed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, softened for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if required
• 3 large eggs
• Cooking oil for deep-frying (or alternatively vegetable oil)
• Lemon slices, to serve

When using leafy greens, rinse it thoroughly, removing any stalks, and cut into it into big pieces. Transfer in a large saucepan with a small amount water over a moderate heat. Once softened, strain in a strainer for about a quarter hour, then squeeze out any remaining moisture and put aside.

When working with thawed frozen spinach, thoroughly squeeze out excess liquid.

Warm the oil in a skillet over a moderate heat and cook the chopped onion and minced garlic until tender, about a few minutes. Turn off the flame.

Combine the cooked spinach, fried onion and garlic, grated cheese, creamy cheese, grated nutmeg, sweet paprika, breadcrumbs and beaten eggs in a large bowl and season with seasoning. Combine well until combined. If the dough appears too loose, add some additional breading.

By hand, form the dough into oval shapes somewhat larger than a nut but less bulky than an chicken egg, and place them on a plate topped with baking paper. Seal and refrigerate for at least 60 minutes.

In a large frying pan over moderate heat, warm oil to a level of about 1 centimeter. Fry the fritters a handful for 2–3 minutes on both sides, flipping so they are golden brown everywhere, then place on paper towel.

Offer with lemon wedges.

Kroketes Fakes

Boasting a crispy exterior and moist center, these fritters are not only delicious but also a extremely healthy snack or meal.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (half a cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, minced
• 1 egg
• Salt and pepper, to preference
• Yogurt and fresh lemon, to garnish

Put the dry lentils in a pot and cover with ample water. Simmer over a medium heat for about twenty minutes or until nearly done, pouring additional water to ensure the pulses submerged if necessary.

Add the burghul and continue cooking until softened. Drain the mixture well and put aside in a container.

Heat half of the